The Times

Wednesday, January 5, 1977, page 8 (of 23)

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Times Guide / South Dade Living • People • Places • Participation

Wednesday, January 5, 1977 9/20

Up, up and away! / There's more to ballooning than hot air

Weekends in South Dade will find many citizens who seek the quiet world, unfolding colorful balloons, lifting the ground and soaring silently through the early morning sky. Photo by KAY SEVERINSEN By KAY SEVERINSEN Staff Writer Most people wouldn't get out of bed at 4 a.m. on Sunday for love or money. But most people aren't John Mickol, one of his crazy friends, or a groggy Times/Guide reporter. Mickol, a Metro police officer, gets up every Saturday and Sunday, just to see if the leaves are rustling on the trees. If they aren't, that means the wind is low enough for hot air ballooning, and within three hours, Mickol has 10 to 20 people out on an open field in South Dade unfolding their colorful balloons. Sunday, Dec. 19, Mickol and company launched four balloons almost simultaneously from Miami Dade Community College-South. I was in the first balloon, having conned my way aboard ostensibly to write a story about ballooning in South Dade. Although it takes awhile to get all four balloons ready to leave at once, it actually only took about [TEXT LOST] to inflate one, using a gasoline fan and a propane blow torch. At first our balloon dragged along the ground for about 20 feet. Then, the ground sank slowly downwards. We rose slowly. Once aloft, a balloon ride is quiet and smooth. Since a balloon follows wind currents, wind doesn't rush past your face and there are no sudden bumps or dips, as in an airplane. In fact, the only sounds are those of the quick bursts of gas used to keep the balloon aloft. "You can only steer up and down, like an elevator," Mickol said. "So you can't control where you land." Somehow, landing was the furthest thing from our minds; the view was too spectacular. But it was very much on the minds of those in the chase cars, for they sometimes have to catch the balloons as they land, especially in high winds. A chase car is supposed to follow each balloon, whether there are roads to drive on or not. Our chase car got lost immediately. The other balloons were following us, more or less on the same breath of wind. They were too far away to yell at, so Mickol used his horn instead. "Ah-ooga!" People below stopped watering their lawns or driving their cars to stare up at us. We waved, feeling like the Wizard of Oz saluting the Munchkins. We cruised slowly over a tennis game. "Mind if we play through?" shouted Mickol. We passed over a pond where ducks ran crazily across the water, their wings flapping. The other passenger, Betty, spotted a duck swimming under water in fright. Dogs barked at us, horses and cows stirred in their stalls. Animals don't like balloons. Unlike other "flying machines," balloons can fly very low. We skimmed the tops of trees, the roofs of construction projects, the tips of sawgrass. We came to a bumpy landing in the middle of a grassy area. The basket tipped and dragged for 50 yards, finally lurching to a halt against a traveler's palm. Mickol waited until the other balloons caught up with us, then we rose again. As we approached a wide shallow lake, Mickol said, "Let's take a dip!" I don't know why we trusted him, but I guess we had no choice. After all, Mickol has over 300 hours of flight time. Our first aquatic landing was so perfect that the bottom of the basket dragged on the water's surface, but not one drop got inside. That wasn't deep enough for Mickol, so we went up and came down again, this time sinking under two and one half feet. Betty sat on the rim, clinging to the ropes for dear life. I slipped back into the basket and got soaked. Somehow, Mickol remained perfectly dry. Five minutes later we landed safely, not in Oz, but in an open field in South Dade. I'm ready to go again. Ballooning is unpredictable, we were floating above the world as it turned below us. It was hard to remember, even while hanging in an open basket, that there was nothing between us and the ground. Mickol, who has spent his whole life trying to get off the ground, likes to put it differently. "Ballooning is like being surrounded by 40 harem girls, soft lights and music. And that's not a bad trip." And that's not just a lot of hot air.

on the town ...pat gabriel / Fashion, friends, fun and fantasy just a part of good year

The shouting is over, the year has passed and 1977 has begun. Just to recap for a minute, the always spectacular Orange Bowl luncheon sponsored by the Museum of Science volunteers is packed away and they can laugh about the near hysteria brought on by the strike, but, when you are very, very good, things have a way of working out. Burdine's and Jordan Marsh alternate years for the fashion showing and this year Eleanor Morris of JM handled the chores, Ralph Renick added his charm. This was the 10th annual affair and like it's predecessors, 1500 attended. Muriel Stone, Ines Gonzales, Cathy Tilton and Bunny Meyer worked "backstage." It takes a lot of people to put this together and Martha Lou Bradley, Marty Cleveland, Pat Graham, Grace Hall, and Kitty Leib were more of the dedicated people.

Welcome home

The Sena's, Dottie and Dick and the Reichling's, Helen and Ray spent New Years in Titusville. What's there you say? Well, Helen and Ray have had a power boat built for them and they all went to pick it up, [TEXT LOST] a new boat ding down the inland waterway. When they turned into the Gables Waterway, H.B. and Barbara Smiley and Jack and Ro Gillingham were waiting with the champagne and goodies to christen the Trawler. It was New Years eve all over again.

Up to par

They say a golfer is on the course no matter what day it is and members of the Country Club of Coral Gables Women's Golf Association are no exception. They made their hair dressers wait New Years Eve day so they could get those scores in. Isobel Curry, Golf Chairman, brought egg nog with that extra ingredient for an after the game refreshment. Virginia Harber had a great day and came in first in low net with Isobel Arends, Mahle Lloyd and Caryl Eschleman on her heels. Mary Belle Quesenberry brought her mom, Belle Gardner, visiting from Virginia Beach.

'Crafty folks'

Riviera Country Club has more than dinner danc-es and shore dinners and top golfers, they have some very "crafty" people. Fran Kauberg and Marcia Whit-mer with Social Director Gen Pollak, put together a fantastic arts and crafts show. Fran showed some of her oils done at their Ocala second home, the scenes are beautiful. Alisa (Mrs. Hughes) Miller brought her needlepoint and petitpoint framed pictures, 2 pillows and a clock. Cami Gonof works with Finish lace and was showing off her little cover-ups, vests and things. Members wanted to give her orders for gifts. Mary Ellen Rubert caught every-one's eye with her hand painted blouses and shirts. She sketches her own designs. Like Hansel and Gretel, everyone wanted to nib-ble Jane Clayman's candy house. It had a gabled roof with dormer windows with cookies for shingles and a Hershey bar front door, the Christmas wreath on the door was a striped life saver. Next year, bigger and better they promise.

Snow fun

Larry and Lynn Wilson with their moppets Larry, Scott and Alysia spent a skiing Christmas week at Beech Mountain, N.C. It was a cold, white adventure which just proves you don't have to go to Vail for fun in the snow. Lynn is a most successful interior design-er and Larry is in the furniture business and president of the Creative Group.

Lots of yachts

If you have been jogging past the Kings Bay Yacht basin you have seen some "new faces" in the marina. Gus Carpenter went to Iceland for the sea-faring, and had a 47 foot Thorfin custom made. Charles Nathan moved in his new 47 foot Chris Craft and Har-old Mark's dropped anchor from his Hatteras. Forget the tape measures guys it is a 53 footer. That will be quite a sight when they all move out on the next ren-dezvous.

Repeat treat

Jan. 28 that musical Guy Lombardo, will be play-ing at the Country Club of Coral Gables for his annual dinner and dance. Always a sell out, he does a repeat Tea Dance on the 30th.

FOOD / Your friends will relish these quick and easy treats

Meal planning is easy when it comes to choos-ing the main course. The tricky part is deciding on the accompaniments and doing the little touches that compliment and show off your entree. And, then to juggle time, energy and budget to bring it all off. Here are two tart and tangy relishes that satisfy all criteria. Crisp grapes, tangy cranberries, nuts, oranges and raisins are all "in season." And these relishes can be made in 15 minutes and ahead of all the last-minute, pre-dinner rush. Grape-Cranberry Relish capitalizes on the qfact that fresh and dried grapes have always been flavor companions — from the vine to the table. For this one, just combine all the ingredients in one pot, cook briefly and put it away in the refrigerator to forget until serving time. Grape/Orange Cranber-ry Relish is just as easy, only no cooking is in-volved. All the ingredi-ents are mixed in one bowl and then refrigerat-ed until serving time. Grape growers also re-mind us that a beautiful glass bowl or compote full of red, white and blue grapes and other fruits of the season makes a lovely centerpiece for holiday ta-bles. After a hearty meal, it can do double duty and serve as a light and re-freshing dessert, too. Grape Orange Cranberry Relish 1 pound (4 cups) fresh cranberries 1 whole orange, quartered and seeded 1/2 cup sugar 3 cups grapes (about 1 1/2 pounds), halved and seeded 1 package (2 ounces) chopped pecans or walnuts Grind cranberries and orange through fine blade of food chopper or chop finely in blender. Pour, mixture into a bowl, add sugar and let stand 10 minutes to allow juices to form. Toss grapes and nuts together with cran-berry-orange mixture. Cover and chill until serv-ing time. Serve as a relish with meat course. Makes about six cups. Grape-Cranberry Relish 1 pound (4 cups) fresh cranberries 1 cup sugar 1/2 cup raisins 1 cup water 1/4 cup vinegar 1/2 teaspoon ginger 2 cups (about 1 pound) grapes, halved and seeded In medium saucepan, combine all ingredients except grapes. Bring to a boil. Cook over medium heat, uncovered, 10 min-utes, stirring occasionally. Stir in grapes; heat through. Cool. Serve chilled, to accompany meat course. Makes four cups. Colorful grapes take to relishes and fruit bowl centerpieces for entertaining. These lively relish-es also make quick and easy hostess gifts that are always appreciated.